From the Design Sponge group- Herb infused Vodka
http://www.designspongeonline.com/2011/05/small-measures-with-ashley-herb-infused-vodkas.html
To create the following infusions, I’ve provided some basic guidelines. Essentially, though, all that’s involved is putting a bit of the best quality vodka you can acquire (I like to use Rain Organics Vodka) into a lidded container, adding a few fresh sprigs of your herb of choice and allowing the mixture to infuse for several days. For each of the herbs listed, I’ve also offered five flavor pairings, if you’d like to infuse the vodka with a little more than one herb (which, of course, will also taste fantastic all on its own). These suggestions come from The Flavor Bible, my indispensable go-to manual when looking for ideas for culinary pairings.
Read more at Design*Sponge http://www.designspongeonline.com/2011/05/small-measures-with-ashley-herb-infused-vodkas.html#ixzz1MQpaw0f7
Herbs
Cilantro Pair with: ginger, chile peppers, figs, cucumbers, cumin seed
Basil Pair with: strawberries, cucumbers, orange peel, peaches, pineapple
Lemon Verbena Pair with: apricots, blueberries, cherries, cinnamon stick, red currants
Lemon Balm Pair with: fennel bulb, honeydew melon, black tea, nectarines, blackberries
Tarragon Pair with: lemon thyme, celery seeds, lemon peel, pink grapefruit, bay leaf
Dill Pair with: cucumber, coriander seeds, cilantro, capers, lemon balm
Mint Pair with: apples, cardamom seeds, whole cloves, grapes, peaches
Rosemary Pair with: pears, lemon peel, orange slices, apricots, plums
Thyme Pair with: whole allspice, bay leaf, celery stalks, cranberries, sage
Lavender Pair with: peaches, raspberries, blackberries, strawberries, lemon peel
To Infuse
1. Clean and dry a glass container with an air-tight lid. I like to infuse in glass mason jars. Depending on how much liquor I want to infuse, and the amount of material I’ll be infusing it with, I use either a quart or 1/2 gallon-sized jar. A quart jar will hold 4 cups of vodka. I suggest using 2 cups of vodka, at least.
2. Place several sprigs of whatever herb you’d like to infuse in the jar, along with additional flavoring agents, if using. Cover with vodka. Secure the lid tightly.
3. The amount of time required for infusing will vary. If infusing an herb by itself, allow up to two days, shaking the jar several times daily. If using additional flavoring agents, allow at least one week. Keep out of direct sunlight and store at room temperature during the infusing process.
4. Strain solids off using either a fine-mesh wire strainer, coffee filter or cheesecloth. Transfer the infusion back to the jar used for processing (after cleaning it out) or into a decorative bottle for gifting.
5. Store the infusion in the refrigerator (and consume within 1 month) or the freezer (consuming within 2 months).
If giving as a gift, you can opt to leave the infusing agents in the vodka and instruct the recipient to strain the solids off after a little time. Otherwise, strain the blend yourself and present the liquor in an attractive glass bottle. I like to use either clamp-lid glass bottles or salvaged, repurposed ones I keep on hand for gift-giving. Also, if you’re not the alcohol-drinking kind but would still enjoy sipping on seasonal herbal delights, check out this post I did last year on making Herbal Sun Teas.
These infusions will be equally delicious whether served neat, with ice or blended into a cocktail. From Bloody Marys and martinis to hard lemonade and cosmopolitans, they’ll add nuance and seasonality to whatever whets your whistle. And, in my opinion, they make alfresco cocktail hour the very best time of day. What about you? Got any go-to liquor infusions you turn to again and again? I’d love to hear about them!
To create the following infusions, I’ve provided some basic guidelines. Essentially, though, all that’s involved is putting a bit of the best quality vodka you can acquire (I like to use Rain Organics Vodka) into a lidded container, adding a few fresh sprigs of your herb of choice and allowing the mixture to infuse for several days. For each of the herbs listed, I’ve also offered five flavor pairings, if you’d like to infuse the vodka with a little more than one herb (which, of course, will also taste fantastic all on its own). These suggestions come from The Flavor Bible, my indispensable go-to manual when looking for ideas for culinary pairings.
Read more at Design*Sponge http://www.designspongeonline.com/2011/05/small-measures-with-ashley-herb-infused-vodkas.html#ixzz1MQpaw0f7
Herbs
Cilantro Pair with: ginger, chile peppers, figs, cucumbers, cumin seed
Basil Pair with: strawberries, cucumbers, orange peel, peaches, pineapple
Lemon Verbena Pair with: apricots, blueberries, cherries, cinnamon stick, red currants
Lemon Balm Pair with: fennel bulb, honeydew melon, black tea, nectarines, blackberries
Tarragon Pair with: lemon thyme, celery seeds, lemon peel, pink grapefruit, bay leaf
Dill Pair with: cucumber, coriander seeds, cilantro, capers, lemon balm
Mint Pair with: apples, cardamom seeds, whole cloves, grapes, peaches
Rosemary Pair with: pears, lemon peel, orange slices, apricots, plums
Thyme Pair with: whole allspice, bay leaf, celery stalks, cranberries, sage
Lavender Pair with: peaches, raspberries, blackberries, strawberries, lemon peel
To Infuse
1. Clean and dry a glass container with an air-tight lid. I like to infuse in glass mason jars. Depending on how much liquor I want to infuse, and the amount of material I’ll be infusing it with, I use either a quart or 1/2 gallon-sized jar. A quart jar will hold 4 cups of vodka. I suggest using 2 cups of vodka, at least.
2. Place several sprigs of whatever herb you’d like to infuse in the jar, along with additional flavoring agents, if using. Cover with vodka. Secure the lid tightly.
3. The amount of time required for infusing will vary. If infusing an herb by itself, allow up to two days, shaking the jar several times daily. If using additional flavoring agents, allow at least one week. Keep out of direct sunlight and store at room temperature during the infusing process.
4. Strain solids off using either a fine-mesh wire strainer, coffee filter or cheesecloth. Transfer the infusion back to the jar used for processing (after cleaning it out) or into a decorative bottle for gifting.
5. Store the infusion in the refrigerator (and consume within 1 month) or the freezer (consuming within 2 months).
If giving as a gift, you can opt to leave the infusing agents in the vodka and instruct the recipient to strain the solids off after a little time. Otherwise, strain the blend yourself and present the liquor in an attractive glass bottle. I like to use either clamp-lid glass bottles or salvaged, repurposed ones I keep on hand for gift-giving. Also, if you’re not the alcohol-drinking kind but would still enjoy sipping on seasonal herbal delights, check out this post I did last year on making Herbal Sun Teas.
These infusions will be equally delicious whether served neat, with ice or blended into a cocktail. From Bloody Marys and martinis to hard lemonade and cosmopolitans, they’ll add nuance and seasonality to whatever whets your whistle. And, in my opinion, they make alfresco cocktail hour the very best time of day. What about you? Got any go-to liquor infusions you turn to again and again? I’d love to hear about them!
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